Kale & Pancetta Pizza

On a recent episode of Hungry in Brooklyn, we learned all about Kale. There are so many different varieties: there’s curly kale, lacinato kale, red russian kale, purple kale – all delicious and all extremely good for you. Lacinato Kale (also known as Dinosaur Kale or Tuscan Kale) is easy to work with because of its flat leaves. It’s mild flavor and more delicate texture allow this variety to shine in lots of different applications. Paulie Gee uses baby red russian kale on his pizza – naturally delicate because of its young age. I adapted his recipe by using lacinato since it’s more readily available at your local supermarket. Plus, I’ve added some pancetta for a salty yet crisp finish and a little red onion for an extra kick on this oh-so-good-for-you pizza.

Kale and Pancetta Pizza

1/2 bunch of kale, chopped and ribs removed

1/4 red onion, thinly sliced

2 tbsp olive oil

1/2 tsp salt

1/4 tsp pepper

pizza dough (half the ball if you get it from a pizzeria – whole if you get it at the grocery store – if you want to make your own, here’s a great recipe)

splash red wine vinegar

1/4 lb fresh mozzarella cheese, thinly sliced

1/4 lb thinly sliced pancetta

Preheat your oven to 500 Degrees F with your pizza stone in it if you’re using one. Toss kale, red onion, olive oil, splash of vinegar, salt and pepper in a bowl and let marinate for about an hour – for easy prep it can even be done the day before. Roll out your pizza dough very thinly and top with the mozzarella, kale mixture, and finally the pancetta in a single layer on the top. Bake for 8-10 minutes or until the crust is golden brown. Dig in and be proud of yourself for eating your veggies!